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Today I show you how to make a Sunday roast. It is my mother’s recipe and we all love it. Here is something to show off 😉

This is what you need:

A roast (we had a leg of a wild boar, but you can also take a pork joint)
2 teaspoons of honey
4 teaspoons of mustard
Pepper and salt
4 Onions

Wash the meat with water, swab it and season it from all sides with pepper and salt. Now mix the honey and the mustard in a bowl or cup and smear the roast with the sauce. Put the roast onto a baking tray. Cut the onions and add them to the tray. Add some water to the baking tray so that the tray is covered with water. Preheat the oven (200°C, fan-assisted oven). Now put the roast into the oven for about 2 to 2 ½ hours. Add water now and then so that the ground is always covered. When the roast is already a bit fried, also pour some water over it. When the roast gets brown, minimize the temperature to 150°C. After about 2 hours take the roast out of the oven. Take the meat off the bone, cut it into pieces, wrap it in aluminium foil and keep it warm. Now you take the stock (water you added to the roast) and put it with the onions into a pot. If you need, season with pepper and salt and thicken the sauce. For this you mix some water with some flour and add it to the sauce. Let the sauce boil until it thickens.
We had potato dumplings, croquettes, red cabbage and bean salad with it!

The history of the Sunday roast is believed to originate in 15th century Britain under King Henry VII. His yeomen loved to eat roast after church on Sundays and this love for beef became so famous that they were called the “beefeaters”. Later the roast was also easily prepared on Sundays because it could be popped into the oven before church and was ready afterwards!